Heart of House - BWW/EGGS

High 5 Hospitality LLC•Milford, DE

About The Position

The Heart of House team member supports the restaurant’s daily operations by carrying out behind-the-scenes kitchen tasks efficiently and to high standards. Responsibilities include preparing, cooking, and plating food; maintaining cleanliness and food safety; assisting with inventory and deliveries; and safely operating kitchen equipment. The role helps ensure food is consistently and accurately prepared and that the overall guest experience is supported.

Requirements

Ability to work in a fast-paced team environment.
Knowledge of proper sanitation, food safety, and security procedures.
Ability to follow written and oral instructions in English.
Knowledge of service standards and systems.
Ability to stand, walk, bend, lift at least 25–50 pounds, and move on an ongoing basis during working hours in a fast-paced environment.
Ability to access online scheduling apps.

Nice To Haves

Three to five years of prior Heart of House experience in a full-service restaurant is preferred.
Serve Safe certification is preferred.

Responsibilities

Prepare, cook, and plate food according to standards set by the head chef or management.
Follow the LDIR standard for prepared products, including labeling, dating, initialing, and rotating them.
Follow recipes and adjust preparations for guest requests, including dietary restrictions.
Prepare ingredients such as chopping and marinating.
Maintain and record proper temperature controls.
Perform other duties assigned by the manager on duty or kitchen manager.
Ensure food leaving the kitchen meets restaurant quality standards for presentation and taste.
Portion food products before cooking according to specified standard portions and recipes.
Check ingredients for freshness and discard expired or spoiled items.
Maintain a clean and organized workspace in compliance with food safety regulations.
Follow proper hygiene procedures, including handwashing, wearing gloves, and sanitizing surfaces.
Assist with inventory management, monitor stock levels, and notify management when supplies are low.
Assist with receiving and storing deliveries, checking them for accuracy and quality.
Store, rotate, and manage food products according to local, state, federal, and company guidelines and procedures.
Safely operate kitchen equipment such as stoves, ovens, and grills.
Report faulty equipment to the kitchen manager or maintenance staff.